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  • 2 weeks later...

1 kg prawns

450 g Hokkien noodles

1 Tbs peanut oil

2 stems lemon grass

3.75 cups coconut milk

4 cups chicken stock

8 kaffir lime leaves

2 Tbs brown sugar

1.5 Tbs fish sauce

3 coriander roots

1 cup bean sprouts

2 spring onions

.25 fresh mint leaves

Red Curry Paste

2 small onions

1 Tbs ginger

4 cloves garlic

2 tsp shrimp paste

6 candlenuts

1 Tbs red curry paste

.25 cups coconut milk

 

1 Shell and de-vein prawns, leaving tails intact.

2 Add noodles to large pan of boiling water, return to boil; drain well.

3 Red curry paste: Process all ingredients until smooth.

4 Heat oil in pan, add lemon grass and red curry paste, cook, stirring, over low heat until fragrant. Add coconut milk, stock, lime leaves, sugar, sauce and coriander roots, simmer, covered, 30 minutes. Strain soup, reserve lime leaves. Add prawns, coriander and lime leaves leaves. Cool and freeze.

5 Defrost well and place strained soup into clean pan, simmer, uncovered, about 5 minutes or until prawns are tender. Just before serving, add noodles and sprouts to hot soup; top with shallots and mint leaves.

 

Servings: 4

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